Description
A creamy, cheesy baked pasta dish filled with succulent shrimp and garlic, wrapped in tender cannelloni tubes.
Ingredients
Scale
For the Crust:
- 12 cannelloni tubes
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook cannelloni tubes according to package directions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute. Add shrimp and cook until pink, about 3-4 minutes. Remove from heat and chop shrimp into small pieces.
- In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, cooked shrimp, oregano, salt, and pepper. Mix well.
- Fill a piping bag or zip-top bag with the shrimp mixture. Pipe the filling into each cannelloni tube.
- In a separate bowl, mix marinara sauce with heavy cream. Spread half of the sauce in a 9×13 inch baking dish.
- Arrange filled cannelloni in the dish. Pour remaining sauce over the top. Sprinkle remaining mozzarella cheese.
- Bake for 25-30 minutes, until bubbly and golden. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste. Add red pepper flakes for heat or substitute spinach for extra greens.